Tag Archives: wine bars

Les Trois Seaux by Aaron Ayscough

Les Trois Seaux

A no-frills bistro with a great wine list.

Practical information

Address: 58 rue de la Fontaine au Roi, 75011
Nearest transport: Goncourt (11)
Hours: Open for dinner only Tuesday-Saturday; closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 09 54 27 86 86
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=202475318786031781734.0004a3c94adfc7bd98d6a&ll=48.868272,2.373819&spn=0.013861,0.038581&z=15 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
Special attributes: market-based cooking, comfort food, superior wine list
Type of crowd: hipsters, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

  • John Talbott (2011) “Go?  For the wine, charcuterie and cheese, yes; but keep it simple!”
  • Aaron Ayscough (2011) “I can only hope everyone else in the neighborhood finds the basic ideas as charming as I do: natural wines, informal service…Les Trois Seaux will be serving more bistro-style fare…”
  • Le Fooding (2011) “Du coup, la carte des 3 Seaux (5 entrées et 5 plats) fait aussi cours de géo ! Les navets sont du Pardailhan, les carottes de sable du Languedoc et les champignons du Val d’Oise, quand l’agneau est du Limousin…”

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Les Fines Gueules by Meg Zimbeck

Les Fines Gueules

On a lovely corner near the Place des Victoires, Les Fines Gueules adheres to the good-ingredients-prepared-simple formula. Warning: recent reader comments have raised concerns about the service.

Practical information

Address: 43 rue Croix des Petits Champs, 75001
Nearest transport: Bourse (3)
Hours: Open every day
Reservations: Last minute booking usually OK
Telephone: 01 42 61 35 41
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: French bistro
Special attributes: market-based cooking, prestige ingredients

Reviews of interest

Aaron Ayscough (2011) “Several things jump out at me about the list at Les Fines Gueules. There are only six whites. There’s a weird price jump throughout, with seemingly no wines in stock priced between 32€ and 60+€.”

David Lebovitz (2011) “It’s a place that’s on my radar because they have reliably good food prepared with excellent ingredients.”

John Talbott (2010) “has recently undergone a change in chefs…It seems totally unchanged – seamlessly transitioning from one chef to another…beautifully-marinated ceviche of sardines with chopped tomatoes and lovely greens and then moved on to the chunk of cochon, crisp on the fatty outside and tender and tasty…”

François Régis Gaudry – l’Express (2009) “Ca faisait longtemps que je n’avais pas tâté du tartare. On ne devrait pas m’y reprendre de sitôt, traumatisé par cette bidoche de piètre morceau…assaisonnée à l’emporte pièce…Du coup, une sensation de gras vous tapisse le palais, sans l’exciter une seule seconde…”

François Simon (2007) “…La viande vient de chez Hugo Desnoyer. Limpide. Clientèle aléatoire de quartier…”

Chrisoscope (2007) “De bons ingrédients (et du name dropping à la carte), un bon service, une réalisation réussie, c’était bon, pas bouleversant, certes, mais vraiment bien vu et bien fait…”

John Talbott (2007) “It’s not a wine bar, or bistrot or restaurant or brasserie – it’s all of the above and none of them, it’s sui generis…”




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